Caesar Salad

• 1 head Romaine Lettuce
• Fresh Parmesan Cheese
• Croutons
• 1 cup Olive Oil
• 1 whole Egg Yolk
• 1 clove Garlic
• 1/2 teaspoons Seedy Mustard
• 1/2 whole Lemon, Juiced
• Worcestershire Sauce, To Taste
• Salt And Freshly Ground Pepper
• Anchovy Paste (optional)

1. Whisk egg yolk with garlic, Worcestershire, salt and pepper, and mustard.
2. It is optional at this point to add anchovy paste.
3. While still whisking, add the oil VERY SLOWLY. If you add it too fast, the dressing separates and is thin. It should be thick and creamy. The amount of oil varies; we just pour it out of the bottle and whisk until it makes the amount we want (probably around a cup or less).
4. Then grind in lots of fresh pepper and squeeze in half a fresh lemon (or to taste).
5. Rip the romaine lettuce into bits. (There is arguing in this house as to whether ripped or cut lettuce is better, and since I am writing it, I will say rip.) Throw the lettuce in the bowl with the dressing and croutons and grate lots of fresh Parmesan on the top.
6. And enjoy some creamy deliciousness.
7. If you want some yummy croutons, take a stale bagel or two, cube them up, toss on some oil and bake till crispy/chewy.

head romaine lettuce, parmesan cheese, croutons, olive oil, egg, clove garlic, seedy mustard, lemon, worcestershire sauce, salt, anchovy

Taken from tastykitchen.com/recipes/salads/caesar-salad/ (may not work)